Gluten Free Apple Pear And Cranberry Pecan Crumble Recipes

GLUTEN-FREE APPLE CRUMBLE

Steps:

• Heat oven to 400 degrees. In a 2-quart baking dish, toss together apples, lemon juice, sugar, rice flour and 1/4 cup/60 milliliters water. Place dish on a rimmed baking sheet and bake for 15 minutes. Stir and bake for another 15 to 20 minutes, until juices are bubbling at the edges of the dish.
• While apples bake, prepare the topping: In a bowl, stir together nuts, sugars, rice flour, oat flour, salt and spices. Add melted butter and mix well.
• When apples are ready, spoon topping over them. Bake for 15 to 20 minutes more, until topping is browned and apples are tender and bubbling in the center of the dish.
• Cool for at least 20 minutes. Serve warm or at room temperature.

APPLE CRANBERRY CRUMBLE

Steps:

• In a greased 8-in. square baking dish, combine apples and cranberries; sprinkle with sugar. In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over cranberry mixture. Top with pecans if desired. , Bake, uncovered, at 350° for 55-60 minutes or until browned and bubbly. Serve warm.

GLUTEN-FREE APPLE, PEAR AND CRANBERRY PECAN CRUMBLE

Steps:

• Make crumble topping first. Preheat oven to 350 degrees. Cover a baking sheet with parchment. Place oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with steel blade and pulse several times to combine. Add the butter and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency. You can also combine ingredients in a standing mixer fitted with the paddle and mix at low speed until mixture has a crumbly consistency.
• Spread topping over parchment-covered baking sheet in an even layer. Place in oven and bake 10 minutes. Rotate pan, stir mixture, and bake another 10 minutes, until nicely browned. Remove from heat and allow to cool. Stir in pecans and lemon zest.
• Turn oven up to 375 degrees. Butter a 2-quart baking dish. Cook apples in 2 batches. Heat half the butter over medium-high heat in a large heavy skillet until it foams and foam subsides. Add apples and wait until they begin to sizzle, then add half the sugar and cook, stirring and tossing in the pan, until apples just begin to caramelize, about 10 minutes. Transfer to a bowl and repeat with remaining butter, apples and sugar. When second batch has caramelized, add first batch back into pan, then add lemon juice, vanilla extract, cinnamon and nutmeg and stir together for another minute. Stir in diced pear and dried cranberries and stir everything together. Remove from heat and scrape into buttered baking dish.
• Spread crumble topping over apple mixture in an even layer. Place in oven and bake 30 minutes, until bubbling and top is nicely browned. Allow to cool for at least 10 minutes before serving.

GLUTEN-FREE PEAR-CRANBERRY CRUMB CAKE

Steps:

• For the crumble: In a small bowl, stir together the pecans, sugar, chocolate chips, gluten-free flour blend and cinnamon.
• For the cake: Preheat the oven to 375 degrees F and grease a 9-inch springform pan or round cake pan. In a large bowl, whisk together the gluten-free flour blend, baking powder and salt.
• In a small bowl, whisk together the eggs and sugar until smooth. Beat in the oil and vanilla. Stir the egg mixture into the flour mixture until combined. Transfer the batter to the prepared pan, top with the pear, cranberries and crumble mixture. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan set on a wire rack.
• In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

CRANBERRY PECAN PEAR CRUMBLE

Steps:

• Lightly grease the stoneware of a medium sized (approximately 4 quart) slow cooker.
• In the prepared stoneware, combine pears, cranberries, sugar and orange zest and juice. Stir to combine.

CRANBERRY PEAR CRUMBLE BARS (VEGAN AND GLUTEN-FREE)

Steps:

• Preheat the oven to 350 degrees. Prepare a quarter sheetpan with sides with a sheet of parchment paper to line it.
• For the Cranberry-Pear filling:
• In a medium pot over medium heat add the cranberries, pear, orange juice, spices and the water. Bring the mixture to a simmer and continue to cook over low heat for about 20-25 minutes until the mixture is bubbling and has broken down into a jam texture and thickened up quite a bit. Let the filling cool while you prepare the crust. As it cools, it will continue to thicken up.
• For the crust:
• In the bowl of a food processor, combine the Gf flour, sugar, salt and nutmeg until well combined. Add the vanilla and the cold vegan butter chunks and then run the food processor until the dough comes together in a crumbly way.
• Dump ⅔ rds of the crust mixture, which will be very crumbly dough, into the prepared sheet pan. Use the bottom of a glass or measuring cup and pack the dough down flat until you have a smooth crust. Set the other ⅓ rd of the dough aside.
• Pour the cranberry-pear filling onto the crust and spread the filling evenly around. Next, sprinkle the remaining dough in crumbles over the top of the cranberry-pear filling.
• I placed the quarter sheetpan on a half sheetpan to make it easier to take in and out of the oven. Bake the bars for 40 minutes until the crumbs on top are lightly golden.
• I let the bars cool slightly and then you can slice them and serve warm. If you are making these ahead of time and want really clean edges, I suggest freezing the bars for a few hours or even overnight before you slice them. They can quickly thaw before you serve. These are best stored in the freezer if you make them ahead.
• Preheat the oven to 350 degrees. Prepare a quarter sheetpan with sides with a sheet of parchment paper to line it.
• For the Cranberry-Pear filling:
• In a medium pot over medium heat add the cranberries, pear, orange juice, spices and the water. Bring the mixture to a simmer and continue to cook over low heat for about 20-25 minutes until the mixture is bubbling and has broken down into a jam texture and thickened up quite a bit. Let the filling cool while you prepare the crust. As it cools, it will continue to thicken up.
• For the crust:
• In the bowl of a food processor, combine the Gf flour, sugar, salt and nutmeg until well combined. Add the vanilla and the cold vegan butter chunks and then run the food processor until the dough comes together in a crumbly way.
• Dump ⅔ rds of the crust mixture, which will be very crumbly dough, into the prepared sheet pan. Use the bottom of a glass or measuring cup and pack the dough down flat until you have a smooth crust. Set the other ⅓ rd of the dough aside.
• Pour the cranberry-pear filling onto the crust and spread the filling evenly around. Next, sprinkle the remaining dough in crumbles over the top of the cranberry-pear filling.
• I placed the quarter sheetpan on a half sheetpan to make it easier to take in and out of the oven. Bake the bars for 40 minutes until the crumbs on top are lightly golden.
• I let the bars cool slightly and then you can slice them and serve warm. If you are making these ahead of time and want really clean edges, I suggest freezing the bars for a few hours or even overnight before you slice them. They can quickly thaw before you serve. These are best stored in the freezer if you make them ahead.